Welcome to HVAC-Talk.com, a non-DIY site and the ultimate Source for HVAC Information & Knowledge Sharing for the industry professional! Here you can join over 150,000 HVAC Professionals & enthusiasts from around the world discussing all things related to HVAC/R. You are currently viewing as a NON-REGISTERED guest which gives you limited access to view discussions

To gain full access to our forums you must register; for a free account. As a registered Guest you will be able to:

Participate in over 40 different forums and search/browse from nearly 3 million posts.

I buy a brisket, not trimmed. I want all that wonderful juicy fat on it for flavor. I inject it with beer, nothing else. I think sprinkle some salt and pepper on it and wrap it in aluminum foil, then I smoke it for about 8 hours on a very low fire. I like the fat side up in the foil, that way all that juice melts into the meat. I've had some prefer fat side down. Just a matter of preference. Once it's on the fire, I don't look at it or anything else until it's time to eat.